(6) Chop up the remains of two or three cold roasted
Grouse, put them into a saucepan with a bunch of sweet
herbs, one onion and carrot cut into slices, and salt and
pepper to taste. Pour over sufficient stock or water to
cover, and boil until the bones will easily come from the
meat. Put the meat into a mortar, pound it, strain the
liquor, and put all back into the saucepan ; thicken with
a lump of butter rolled in flour, stir well, remove the sauce-
pan from the fire, stir in the yolks of two or three eggs✪ Grouse Soup with Remains
and a little lemon-juice (if not objected to), pour the soup
into a tureen, and serve.
Fig. 899. Larded Grouse.
(7) Cut the flesh off a brace of cooked Grouse, and put
the bones in a saucepan with a knuckle of veal, a couple
of old Grouse, 21b. of gravy-beef, a few peeled and sliced
carrots and shallots, two or three sticks of celery broken
into small pieces, a bunch of sweet herbs, 1 teaspoonful of
peppercorns, and a moderate quantity of salt. Pour in 4qts.
of water, and when boiling, move it to the side of the fire,
and simmer very slowly for six hours, keeping it well skimmed.
Put the meat of the birds in a mortar, and pound it ; mix
with it a third of the quantity of grated breadcrumb, and
rub through a coarse sieve, moistening’ the mixture with
3 I 2
auces , (be., referred to , see under their special heads .
724
TEE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Grouse — continued.
a small quantity of the soup. Strain the soup, return it
to the saucepan, and stir in the mince. Boil up again,
pour it into a soup-tureen, and serve very hot with a plate
of sippets of toast or croutons of fried bi-ead.
Larded Grouse. -Clean and wash a Grouse, and lard the
breast and legs, putting a skewer through the legs and
tail ; rub some warmed butter over the breast, then dredge
it over with a little salt and plenty of flour✪ Larded Grouse. Set it on a
baking-dish, put it into a brisk oven, and cook for twenty
or thirty minutes. Cover a hot dish with bread sauce, put
the Grouse on it, and sprinkle over some fried breadcrumbs.
Garnish with parsley, and serve. See Fig. 899.
Roasted Grouse. — (1) Pluck and singe a Grouse, draw it,
and let it hang in a cool place for several days. Wipe it
well inside without washing, chop off its head, and truss it ;
put a large lump of butter inside, place it on a spit in
front of a clear fire, and roast for from thirty to thirty-
five minutes, basting frequently with butter. Put the liver
of the Grouse into a saucepan of water with a small lump
of butter and salt, and pepper to taste, boil until it is
like a paste, take it out, spread it over a piece or pieces
of toast on a dish, place the Grouse on the top, and serve
with a sauceboatful each of hot rich gYavy and bread
sauce.
(2) Prepare and truss the required number of Grouse,
tie a thin rasher of fat bacon over the breast of each, and
roast them on a spit. Toast as many slices of bread as
there are Grouse, cut oft' the crusts, arrange them on a
dish, and when the Grouse are roasted serve them on the
toast.
(3) Pluck and singe a Grouse, making a small cut at the
Page 8 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(6) Chop up the remains of two or three cold roasted Grouse, put them into a saucepan with a bunch of sweet herbs, one onion and carrot cut into slices, and salt and pepper to taste. Pour over sufficient stock or water to cover, and boil until the bones will easily come from the meat. Put the meat into a mortar, pound it, strain the liquor, and put all back into the saucepan ; thicken with a lump of butter rolled in flour, stir well, remove the saucepan from the fire, stir in the yolks of two or three eggs and a little lemon-juice (if not objected to), pour the soup into a tureen, and serve.
Fig. 899. Larded Grouse.
(7) Cut the flesh off a brace of cooked Grouse, and put the bones in a saucepan with a knuckle of veal, a couple of old Grouse, 21b. of gravy-beef, a few peeled and sliced carrots and shallots, two or three sticks of celery broken into small pieces, a bunch of sweet herbs, 1 teaspoonful of peppercorns, and a moderate quantity of salt. Pour in 4qts. of water, and when boiling, move it to the side of the fire, and simmer very slowly for six hours, keeping it well skimmed. Put the meat of the birds in a mortar, and pound it ; mix with it a third of the quantity of grated breadcrumb, and rub through a coarse sieve, moistening’ the mixture with
3 I 2
auces , (be., referred to , see under their special heads .
Grouse — continued.
a small quantity of the soup. Strain the soup, return it to the saucepan, and stir in the mince. Boil up again, pour it into a soup-tureen, and serve very hot with a plate of sippets of toast or croutons of fried bread.
Larded Grouse. -Clean and wash a Grouse, and lard the breast and legs, putting a skewer through the legs and tail ; rub some warmed butter over the breast, then dredge it over with a little salt and plenty of flour. Set it on a baking-dish, put it into a brisk oven, and cook for twenty or thirty minutes. Cover a hot dish with bread sauce, put the Grouse on it, and sprinkle over some fried breadcrumbs. Garnish with parsley, and serve. See Fig. 899.
Roasted Grouse. — (1) Pluck and singe a Grouse, draw it, and let it hang in a cool place for several days. Wipe it well inside without washing, chop off its head, and truss it ; put a large lump of butter inside, place it on a spit in front of a clear fire, and roast for from thirty to thirtyfive minutes, basting frequently with butter. Put the liver of the Grouse into a saucepan of water with a small lump of butter and salt, and pepper to taste, boil until it is like a paste, take it out, spread it over a piece or pieces of toast on a dish, place the Grouse on the top, and serve with a sauceboatful each of hot rich gravy and bread sauce.
(2) Prepare and truss the required number of Grouse, tie a thin rasher of fat bacon over the breast of each, and roast them on a spit. Toast as many slices of bread as there are Grouse, cut oft' the crusts, arrange them on a dish, and when the Grouse are roasted serve them on the toast.
(3) Pluck and singe a Grouse, making a small cut at the
Records on this page
Grouse Soup with RemainsRoasted GrouseLarded Grouse